Traditional Scouse

Ingredients

Lamb or beef

1.5 pounds, cut into chunks

Salt

to taste

Black pepper

to taste

Worcestershire sauce

2 tablespoons

Beef stock

4 cups

Onions

2 medium, chopped

Carrots

2 large, sliced

Potatoes

3 medium, diced

Fresh parsley

for garnish

Crusty bread

for serving

Instructions

1. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Brown the lamb or beef chunks on all sides until they develop a rich, golden crust, which locks in the flavors.
2. Once the meat is nicely browned, add the chopped onions to the pot. Cook for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
3. Stir in the diced potatoes and sliced carrots, combining them well with the meat and onions.
4. Pour in the beef stock and Worcestershire sauce. Season generously with salt and black pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the meat is tender and the stew has thickened.
6. Stir occasionally to prevent sticking. If the stew becomes too thick, add a bit more stock or water as needed.
7. Once the Scouse is done, taste and adjust the seasoning if necessary. Serve hot, garnished with freshly chopped parsley, and accompany with crusty bread for dipping.